Replacement of Vitamin E by an Extract from an Olive Oil By-Product, Rich in Hydroxytyrosol, in Broiler Diets: Effects on Growth Performance and Breast Meat Quality

The hypothesis of this experiment was that a liquid rich in hydroxytyrosol (HT) obtained from “alperujo”, an olive oil by-product, could replace part of the added vitamin E (VE) as an antioxidant in poultry diets. There were five diets that differed exclusively in the substitution of supplemental VE...

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Detalles Bibliográficos
Autores principales: Corrales, Nereida L., Sevillano, Fernando, Escudero, Rosa, Mateos, Gonzalo G., Menoyo, David
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10669133/
https://www.ncbi.nlm.nih.gov/pubmed/38001793
http://dx.doi.org/10.3390/antiox12111940

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10669133/
https://www.ncbi.nlm.nih.gov/pubmed/38001793
http://dx.doi.org/10.3390/antiox12111940

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